Ratatouille

Directions

1. 1
   Peel and cut the onion in half lengthwise, then into fairly thick slices.
2. 2
   Heat 2 tablespoons of the oil in a large, heavy skillet, and saute the onion.
3. 3
   With a vegetable peeler, partially peel the eggplant, then cut it into even-sized chunks, about 3/4 inch each, with a little skin.
4. 4
   Cut the zucchini into 3/4-inch pieces, too, and toss these vegetables in with the onions and saute together, stirring frequently.
5. 5
   As they brown and the pan gets dry, pour in the remaining olive oil and add the pepper, cut into pieces of the same size.
6. 6
   Salt everything, and let cook, covered, for 10 minutes, stirring occasionally.
7. 7
   Roughly chop the tomatoes, add them to the skillet, and cook slowly another 1015 minutes, covered, until everything is tender and intermingled.
8. 8
   Taste, and add salt if needed.
9. 9
   Sprinkle chopped parsley on top.
10. 10
    You can include mushroomswhole, if small, or quarteredadding them when you put in the pepper.
11. 11
    You can omit the pepper, but I like the touch of color and the sweetness it adds.
12. 12
    You can also include chopped garlic when youre browning the eggplant, but be careful it doesnt brown too much or its flavor will overwhelm.
13. 13
    Ratatouille is a treasure to have on hand.
14. 14
    It is delicious chilled, and wonderful with eggsin an omelet or with a poached egg embedded in itand you can use it as a sauce for pasta.
15. 15
    For that youll need 3/41 cup ratatouille, warmed up and thinned with a little pasta water; this is enough to dress 23 ounces of pasta (penne, fusilli, or shells preferred), tossed with more chopped parsley and, of course, with freshly grated Parmesan.